How to Make the Best French Onion Soup
Update the classic dish with this six-ingredient recipe.
Forget cooking onions for hours. With this recipe from the newly translated French culinary bible I Know How to Cook (Phaidon, $45), you'll be hunched over a steaming bowl of goodness in about half an hour.
- 4 tablespoons butter
- 1 1/4 cups onions, finely chopped
- 1/2 cup flour
- 6 1/3 cups any stock, hot
- salt and pepper
- 6 slices bread
- Gruyère cheese, grated
Melt the butter in a large saucepan.
Add the onions and cook over low heat, stirring occasionally, for 10 minutes until golden brown.
Sprinkle with the flour and cook, stirring constantly, for a few minutes until browned.
Pour in the stock and simmer for 10 minutes.
Season with salt and pepper.
Place the bread in a heatproof tureen, strain the soup to remove the onion (if you so desire), and pour it over the bread.
Sprinkle with cheese and brown for 10 minutes in an oven preheated to 475 degrees.